Coconut Oil Benefits: When Fat Is Good For You

You’ve no doubt noticed that for about the last 60 years, the majority of health care officials and the media have been telling you saturated fats are bad for your health and lead to a host of negative consequences, including high cholesterol, obesity, heart disease and Alzheimer’s disease.

Meanwhile during this same 60 years, the American levels of heart disease, obesity, elevated serum cholesterol and Alzheimer’s have skyrocketed.

Did you know that multiple studies on Pacific Island populations who get 30-60 percent of their total caloric intake from fully saturated coconut oil have all shown nearly non-existent rates of cardiovascular disease? (1)

The fact is, all saturated fats are not created equal.

The operative word here is “created,” because some saturated fats occur naturally, while other fats are artificially manipulated into a saturated state through the man-made process called hydrogenation.

Hydrogenation manipulates vegetable and seed oils by adding hydrogen atoms while heating the oil, producing a rancid, thickened substance that really only benefits processed food shelf life and corporate profits — just about all experts now agree, hydrogenation does nothing good for your health.

These manipulated saturated fats are also called trans-fats — and you should avoid them like the plague. But if one form of saturated fat is bad for you, does that mean all saturated fat is bad for you?

Absolutely not!

The Tropics’ Best Kept Secret

The truth about coconut oil is obvious to anyone who has studied the health of those who live in native tropical cultures, where coconut has been a primary dietary staple for thousands of years.

Back in the 1930s, Dr. Weston Price found South Pacific Islanders whose diets were high in coconut to be healthy and trim, despite high dietary fat, and heart disease was virtually non-existent. Similarly, in 1981, researchers studying two Polynesian communities for whom coconut was the primary caloric energy source found them to have excellent cardiovascular health and fitness. (2)

Where were all the clogged arteries and heart attacks from eating all of this “evil” saturated fat?

Obviously, coconut oil was doing nothing to harm the health of these islanders.

It may be surprising for you to learn that the naturally occurring saturated fat in coconut oil is actually good for you and provides a number of profound health benefits, such as:

Coconut oil even benefits your skin when applied topically and has been found to have anti-aging, regenerative effects.

So, what are coconut oil’s secrets to success?

How Coconut Oil Works Wonders in Your Body

Nearly 50 percent of the fat in coconut oil is of a type rarely found in nature called lauric acid, a “miracle” compound because of its unique health promoting properties. Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial and anti-protozoa properties. (6)

Coconut oil is also nature’s richest source of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.

LCTs are large molecules, so they are difficult for your body to break down and are predominantly stored as fat.

But MCTs (7) , being smaller, are easily digested and immediately burned by your liver for energy — like carbohydrates, but without the insulin spike. MCTs actually boost your metabolism and help your body use fat for energy, as opposed to storing it, so it can actually help you become leaner.

Back in the 1940s, farmers discovered this effect accidentally when they tried using inexpensive coconut oil to fatten their livestock.

And several studies have now shown that MCTs can enhance physical or athletic performance.(9)

And finally, as we have already discussed, coconut oil is incedibly good for your heart. The truth is this: it is unsaturated fats that are primarily involved in heart disease and too much sugar and processed foods, not the naturally occurring saturated fats, as you have been led to believe. (10)

Coconut Oil in Your Kitchen

Personally, I use only two oils in my food preparation.

The first, extra-virgin olive oil is the best monounsaturated fat and works great as a salad dressing. However, olive oil should not be used for cooking at any temperature above low. Due to its chemical structure, heat makes olive oil susceptible to oxidative damage. So for cooking at medium to high heat, I use coconut oil exclusively.

And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to cook with.

Why?

Three primary reasons:

1) Cooking your food in omega-6 vegetable oils produces a variety of very toxic chemicals, as well as forming trans-fats. Frying destroys the antioxidants in oil, actually oxidizing the oil, which causes even worse problems for your body than trans-fats.

2) Most vegetable oils are GM (genetically modified),including more than 90 percent of soy, corn and canola oils.

3) Vegetable oils contribute to the overabundance of damaged omega-6 fats in your diet, throwing off your omega-6 to omega-3 ratio. Nearly everyone in Western society consumes far too many omega-6 fats — about 100 times more than a century ago — and insufficient omega 3 fats, which contributes to numerous chronic degenerative diseases.

There is only one oil that is stable enough to withstand the heat of cooking at medium to high temperatures, and that’s coconut oil. So, do yourself a favor and ditch all those “healthy oil wannabes,” and replace them with a large jar of fresh, organic, heart-supporting coconut oil.

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